Panzanella: Italian bread salad recipes

Panzanella recipes

Springtime Panzanella

Makes 6 to 8 servings

Ingredients:
6 cups day-old bread, crust removed, cubed
1/2 cup extra virgin olive oil, divided
2 cloves garlic, finely chopped
6 tablespoons finely grated Parmesan, plus more for garnish
Salt and freshly ground black pepper
Half a red onion, finely diced
2 to 2-1/2 tablespoons white wine vinegar
Juice of half a lemon
1/2 teaspoon Dijon mustard
4 large leeks, trimmed, halved, and rinsed
1 pound asparagus, trimmed
1 (19-ounce) can of white beans, rinsed and drained

Directions:

1. Preheat oven to 400 degrees F. Toss bread with 1/4 cup oil, garlic, Parmesan, and a pinch each of salt and pepper. Spread bread mixture onto a baking sheet and bake 10 to 15 minutes or until crispy, mixing a few times to toast evenly. Remove pan and reserve.

2. Combine onion with vinegar and lemon juice. Whisk remaining 1/4 cup olive oil and Dijon into vinegar mixture. Set aside.

3. Cook leeks in salted water for 15 to 20 minutes or until softened. Remove leeks with a slotted spoon and dunk in ice water. Using the same water, cook asparagus 2 to 3 minutes. Remove with a slotted spoon and dunk in ice water.

4. Slice leeks and asparagus into bite-sized pieces and combine in a large bowl with beans and croutons. Drizzle with vinegar Dijon mixture, and sprinkle with salt and pepper.

>> Spring into salad recipes

Summer Panzanella

Makes 6 to 8 servings

Ingredients:
6 cups day old Italian bread, torn into bite-size pieces
2/3 cup olive oil, divided
3 cloves garlic, minced
Salt and pepper to taste
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
3/4 cup sliced red onion
10 basil leaves, shredded
1/2 cup pitted and halved green olives
1 cup fresh mozzarella, cut into bite-size pieces

Directions:
1. Preheat oven to 400 degrees F. Toss bread with 1/3 cup oil, garlic, salt and pepper. Spread bread mixture onto a baking sheet and bake 5 to 10 minutes or until crispy, mixing a few times to toast evenly. Remove pan and reserve.

2. Whisk remaining oil with vinegar. In a bowl, toss croutons with tomatoes, onions, basil, olives and cheese. Drizzle with vinegar mixture and season with salt and pepper. Let rest for 10 minutes before serving.

>> Sizzling summer salads

Winter Panzanella

Makes 6 to 8 servings

Ingredients:
3 bunches beets, peeled and quartered
3 shallots, peeled and quartered
2 sprigs fresh oregano
2 sprigs fresh thyme
2 sprigs fresh marjoram
Salt and pepper
7 tablespoons extra virgin olive oil
1/2 loaf crusty bread, cubed
1/2 blood orange, juiced
2 tablespoons balsamic vinegar
1/4 cup honey
1/2 lemon, juiced
1/4 cup sliced dates
1 bunch arugula
4 ounces goat cheese, crumbled

Directions:
1. Preheat oven to 400 degrees F. Place beets and shallots on a piece of tin foil and sprinkle with oregano, thyme, marjoram, salt and pepper. Drizzle with 1-1/2 tablespoons of oil and gently toss. Fold foil around vegetables, place on a baking sheet, and roast in oven for 1 hour and 30 minutes or until vegetables are tender.

2. Spread bread cubes on a baking sheet and toss with 1-1/2 tablespoons of oil. Season with salt and pepper. Bake in oven for 5 to 10 minutes or until crispy. Remove from oven and reserve.

3. Meanwhile, whisk orange juice, vinegar, 4 tablespoons olive oil, honey, lemon juice, salt and pepper. Combine croutons, vegetables, arugula, and dates in a bowl. Drizzle with orange juice mixture, gently toss. Sprinkle goat cheese on top.

>> Warm - yes, warm - winter salads

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